Ingredients for Asparagus Mamooshka
- Asparagus Spear
- Unsalted Butter
- Fresh White Breadcrumbs
- Fresh Parsley
- Hard Egg Yolk
- Salt And Pepper
- 1/2 cup (1 stick) unsalted butter, melted
How to Make Asparagus Mamooshka
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Blanch asparagus: Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes, until tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain well and pat dry.
- Prepare the phyllo: Lay out a sheet of phyllo pastry on a clean surface. Brush lightly with melted butter. Repeat with 5-6 more sheets, creating a stack. Cut the stack in half lengthwise.
- Assemble the mamooshka: Place half of the blanched asparagus on one half of the phyllo stack. Sprinkle with feta cheese, Parmesan cheese, salt, pepper, and dill (if using).
- Fold over the other half of the phyllo to cover the asparagus filling. Brush the top with the remaining melted butter and lightly beat the eggs on top.
- Bake for 25-30 minutes, or until the phyllo is golden brown and the filling is heated through. Let cool slightly before slicing and serving. Drizzle with lemon juice before serving (optional)
- Serve warm and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
10g
Fat
39g
Carbs
6g
